This Broccoli Slaw Recipe is a quick and healthy side dish that can double as a fabulous topping for your favorite grilled goodies.
Tired of the same old salads? Yeah, me too. Well, you can escape salad monotony with my easy-peasy broccoli slaw recipe.
First, forget everything you know about coleslaw—’cause this ain’t it. This version is a bright, bold, and health-packed remix that, despite the makeover, would still fit right in at a backyard BBQ, alongside a roast, or even as a guilt-free snack.
What makes it so super is the marriage (yes, a marriage, because there is a lot of love in this dish!) of broccoli and juicy red apple. Blessing the union is a creamy, dreamy, and tangy yogurt dressing. Having a blast at the reception is a kick of Dijon mustard and apple cider vinegar that will take your slaw out on the dance floor. (Okay, I’m done with the “marriage” analogy.)
It’s easy. It’s delicious. It’s healthy. So if you want more vegetables in your diet without sacrificing flavor, this is the recipe for you.
Is This Broccoli Slaw Healthy?
This slaw is mainly all about raw broccoli, a veritable superfood. Eating these little green trees gives you a hefty dose of fiber, vitamin C, vitamin K, and iron, among other antioxidants and vitamins. Apples, meanwhile, are also quite high in fiber and antioxidants. Just be careful when choosing your yogurt. You will want the plain Jane, sugar-free stuff (no “fruit on the bottom” for you!). If you want to make this recipe dairy-free, simply look for a sugar-free plant-based yogurt of your choice.
Spruce Up Your Slaw
As much as I love this recipe as written, sometimes I’m feeling a little fancy. For example, if I want more kick, I’ll add some sliced jalapeños or a pinch of red chili flakes to my broccoli slaw for that extra bite. For some creaminess, add diced avocado. You could also reconsider which type of yogurt you’re using. Plain Greek yogurt is one healthy way to make the texture even creamier.
You could always sweeten the deal with some raisins or other dried fruits. I’ve found them to be welcome additions to the texture mix in this slaw. But, don’t feel limited to this list of vegetables and mix-ins. Throw in zucchini and/or snap peas, if they tickle your fancy. Want a crunch? Go nuts with your favorite seeds or kernels.
How Do I Store Leftovers?
If you know you’re going to make more than enough for one serving, don’t mix everything together at once. It will get mushy in the fridge. Instead, keep your ingredients and dressing apart until it’s showtime. The veggie mix will last up to 2 days; apples tend to turn brown very quickly, so keep this in mind. The dressing, stored separately, will keep for around 3 days.
Serving Suggestions
I mentioned earlier that this salad, because of its heartiness, can be eaten as a snack by itself. If you’d prefer to serve it alongside something, might I suggest some BBQ Paleo Chicken Wings, done in the slow cooker? It’s that barbecue taste without actually needing a barbecue!
Slaw often gets paired up with meatloaf, but I’m here to tell you about a new “meat loaf” development: Mini Meatloaf! It’s made with a spicy pineapple BBQ sauce that is gluten-free, low in fat, and high in protein. I also developed this recipe for a Black Bean Burger that should please vegetarians and beyond!
Recipe
Ingredients
- 1 tablespoon sugar-free yogurt
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- pinch salt and black pepper
- 1 red apple julienned
- 1 cup broccoli stems julienned
- 1 cup broccoli florets
- 1 sprig fresh cilantro
Instructions
- In a small bowl, combine the yogurt, apple cider vinegar, Dijon mustard, and olive oil and season with salt and black pepper.
- Combine the apples, broccoli stems, and broccoli florets in a big bowl.
- Coat the slaw mixture with the yogurt dressing and mix well until combined.
- Transfer the broccoli-apple slaw to bowls and garnish with fresh cilantro leaves.
Tips & Notes:
- I recommend julienned broccoli stems because I find the texture adds a delicate crunchiness, though grating or chopping them is also an option.
- By adding a few drops of lemon juice, you can prevent the apples from browning.
- Let the completed slaw sit in the fridge for at least two hours to let the veggies soften and absorb the dressing.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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